Wednesday, April 6, 2011

Two-Ingredient Lemon Bars

This simple, two-ingredient lemon bar is a nostalgic recipe for me. A friends mother had made these lemon bars for a birthday party, and my mom asked for the recipe. I remember my mom telling me that it was easy enough for me to make - it was one of the first recipes I remember making mostly on my own. As a result, every time I make these bars, I recall every detail of the birthday party from the games we played and the weather to the park where it was held.

While I don't expect, you to get all nostalgic putting together this easy recipe, it is one of the easiest bar recipes I have ever found. All you need it a one-step angel food cake mix and a 15 oz. can of lemon pie filling.

Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.

Tonight I actually tried one with some left over fruit salsa from Our Best Bites, and it was amazingly delicious.

322 comments:

This is my kinda cooking!! I recently made and posted about 2 ingredient pumpkin spice muffins. Same principle- Spice Cake and Pumpkin in a can! I am going to have to try this one!! Found you at Tip Junkie's Tuesday

This sounds so fun! But using an electric mixer for any length of time is going to put too much air into the batter and make it raise higher than it should. Also we need to remember that altitude will affect baking time and height result. Canned pie filling also can have a "tinny" taste that a lot of people won't like. The spice cake mix and pumpkin make an awesome chocolate chip cookie. Use part chocolate chips and part cinnamon chips. Gonna try this lemon recipe! Thanks!

I made these this weekend! But, mine do not look like yours in the photo. Mine are about two inches tall and kind of fluffy. Delightfully tasty, but funny looking. I am guessing I mixed/beat them too much--like a cake--for about two minutes. Do you just "mix 'til moist" like brownies?

Mine are in the oven, on the oven floor and the oven shelves. Also 3 or 4 inches high and and still rising!! What is falling out taste good BUT what a mess and company coming!!! No way I over mixed, all I did was turned it over in the bowl with a spatula till moist, then spread in pan!!! Have no clue what is going on. Jesse if you have any ideas would love to get them.

Would you be willing to share where you found the pie filling? I looked at Target and my grocery store, but can't find it at either place. These look so delicious that I ran out for the ingredients as soon as I saw this post!

made this and it was only so-so. i baked for the recommended time, and it was barely done. maybe that was to replicate a lemon bar consistency? but to me it just tasted like raw dough. so i baked longer until it was done all the way through, but the top was a little dark and the inside was just a bit too chewy. i don't know- all in all, it was decent, but i doubt something i'll make again.

I made these this morning. I experimented with a mini muffin tin, then put the remaining batter in an 8x8 pan...the mini muffins took about 13 minutes and the 8x8 took about 23 minutes. I also added 1 teaspoon of bottled lemon juice to the mix. I did beat mine for about 2 minutes in the mixer and I loved the spongy light texture. Took some to town to share with friends and everyone loved them. I already have more dessert ideas using these.

I made these and they didn't turn out well at all. Was I supposed to add the water that the cake mix called for? I just used the mix and the pie filling. Or maybe the can of pie filling was too big? They came out the full size of the 9x13 pan. Just not sure what I did. Not sure how yo uscrew up two ingredients but I did!

lemon pie filling in a can doesn't really exist here in BC but most bakery dept of grocery stores will sell you lemon pie filling if you ask nicely. I just put this together and baked it though it formed a much higher 'cake' like product as a opposed to a bar.... which may have to do with the lemon pie filling not coming from a can? It smells delicious I'm waiting for it to cool to try it out.

I thought I would be unable to fudge these up...but I did. I ended up with more of a 4 inch tall sponge cake that was only baked partway through. Definitely not lemon bars. The boy and I had some but ended up just chunking the rest. :/ What did I do wrong? Filling and cake mix for 20 minutes in 9x13 at 350?

yeah, um...I just made these, and i think = fail as a bar. Sadly, they were not done in the middle and the top was very brown. I baked them longer and they were like 4 inches tall! They were still yummy, but definately not a bar!Elizabeth

I had the same problem with "mile high" lemon angel food cake which was OVER the top of the 9 x 13 pan. However they taste great. When I took them out of the oven I went around the edge of the pan with a knife thinking that they might fall which they did. The taste was great so I didn't care that they didn't look like a bar. I wasn't sure if they were to be mixed in a mixer or by hand. I used the mixer for only about 2 minutes, but now know to stir by hand which I think will reduce the hight. The other stupid mistake I made was greasing and flouring the pan. It seems when I use a 9 x 13 you almost always do that, but as I was putting them in the over I though you never do that with angel food cakes. So I think this is how my bars became puffs!! I will try this again.

I haven't done these yet but I have done Pumpkin Muffins using the same concept...Yellow Cake mix and Pumpkin pie filling in a can. Just mix the two together (NOTHING ELSE) and cook. The muffins turned out great, my family loved them even though most don't like pumpkin anything! LOL Going to try these Lemon Bars today.

I poured 3/4 mix in a 9x13 and the rest in a 5x7 (to make sure they werent 'mile high'.

A few hrs later (after cooling and setting) I cut into them. To me, they seem like a lemon jelly (understand?). They are very light, but Honestly I think the boxed lemon bar mix is better (they even have a crust) - yes they take a lil longer to bake, but they are better and have more lemon flavor.

Must have over mixed mine too. It ended up very tall and underdone. I cooked for longer and they looked better. But once i cut them, it was just a cakey mess. My husband isn't the easiest eater to please, so I doubt I'll attempt these again.

I thought these were great! I knew they wouldn't be the same as traditional lemon bars since I'd made a similar recipe with canned pumpkin & angel food (also fab, fyi). I'll definitely make this quick & easy dessert again! Thanks, Jessie!

I'm not sure if you could use a white cake mix. I've only tried this recipe with angel food, but I've made a similar pumpkin recipe with a white cake mix. If you try it with a white cake mix, I'd love to hear how it turns out.

I have done spice cake mix and canned pumpkin, awesome low fat dessert. I have also made the angel food cake with canned pineapple (include the juice in can) and angel food cake mix with canned cherry pie filling and they came out great. I might need to try the lemon one now and see.

Thanks! I couldn't find the lemon pie filling (now I know to go check out Walmart) but got cherry pie. It's Valentines Day so thought a pink cake would work beautifully for today! So excited that this has been tried and was good. Thanks for posting Robin!

I just tried this recipe, and mine did not turn out either. I mixed the 2 ingredients with a hand mixer and baked for 20 mins as directed. When I checked after 20 min, the bars were still very jiggly, so I thought I would leave them for 5 more min. When I went back to pull them out of the oven, they had tripled in size, and was overflowing into my oven. Not good!!! I went ahead and pulled them out, cleaned the edges off the pan, and dusted with powdered sugar. When I cut into them, I thought it would be more of the texture of the angel food cake, since it had risen so high, but it was still very sticky inside. I don't think I will try this one again, but thanks for sharing the idea.

crazy how you can get so many different outcomes with just 2 ingredients. i just made these and they turned out just like the pictures above. they are great. of course they aren't gonna be like normal lemon bars but for the ingredients, i think this is a very good and easy recipe. Thanks!

Ok, I made these this morning. They are NOT like the traditional lemon bars we've all had/made in the past. They are much more spongey and cake like, Because of some of the reviews, I used a jelly roll pan rather than a 9x13 because I didn't want them too thick (like others have posted). They taste great... just not like a traditional lemon bar. Also - the recipe does not say what size can of lemon pie filling to use, I used a 15.75 oz can. It seems dry at first but keep STIRRING (do not use an electric mixer) and everything will come together like a thick batter. Bake at 350 for 20 minutes and you are done. Quick, Easy and yummy - but not like traditional lemon bars. :-)

I found canned lemon pie filling at Super Store, Winnipeg, Mb. Canada. I am trying this on Wednesday, but after reading all the comments I am a tad nervous about how it will turn out.Is a jelly roll pan the same as a cookie pan or is it deeper?

I made these tonight and we really liked them! My 5 and 7 year olds gobbled them up. I did bake them for about 7 minutes longer. Sprinkled with powdered sugar when I took them out of the oven and served with a dollop of cool whip.

Ok....I was a little nervous after reading all the comments. Well I did do the jelly pan and baked for 22 min for my oven. Dusted the tops with powder sugar and couldn't wair til they were cool to try them. They are Fabulous. Will make again!!! Oh and I did mix them by hand just until moist.

I used that easy breezy cookie recipe of one white cake mix, two eggs and 1/4 cup oil and made a crust for mine. Then put the lemon/angel mix on top of that, they turned out great! Thanks for the easy lemon bars ♥

I made these today and used 3/4 of my 21oz can of lemon pie filling (makes it equivalent to a 15 3/4oz can) along with 1 box of angel food cake mix. I mixed it by hand with a wooden spoon until just moistened then baked in a glass 9x13 dish according to temp (350) and time (20 min) recommended, and they turned out nicely. I checked for doneness with a toothpick, which came out clean. Texture is very spongy, but also very moist and delicious.

I saw another blog had used two cans of lemon pie filling. http://organizeyourstuffnow.com/wordpress/?p=19729 I didn't have 2 cans of lemon filling. So I used 1 lemon and 1 cherry. I just took it out of the oven. It is very spongy & cake-like. Maybe after it cools it will "drop". Next time I will definitely use a jellyroll pan.I used: 1 - 1 pound, box Angel food Cake mix1 - 21 oz. can of Lemon pie filling1 - 21 oz. can of Cherry pie filling

I think I've come to the conclusion that everyone's bars are turning out so differently due to the brand of angel food cake mix. I used the box mix that was a store brand as it was the only mix without dairy in it and the bars never quite set up properly. (I wrote about it here.)

I'm really curious if my theory is correct. People who've had trouble with this recipe, what brand of cake mix did you use?

I made the bars tonight and they are not bars. They came to the top of the 9x13 pan. I stired them by hand and used Lucky Leaf lemon pie filling found at WalMart and a Duncan Hines Angel Food cake mix. Pie filling found on the isle with other pie fillings. They did fall as they cooled. Tried one while they were warm. I think they are good. My husband liked them too.

I used pound cake because i couldnt find angel food at my grocery store. They turned out good though. the texture is a little strange but they taste really good, very lemony! I cooked them for 5 min extra and did not use cooking spray.

Took the best suggestions from all of your posts and went ahead and made the Lemon Bars. Used the jelly roll pan, hand mixed the batter and cooked for 20 minutes at 350. Was not impressed with the outcome to make them again. I would rather spend more time and get the actual Lemon Bars that I love so much!

I made these exactly as the recipe called for. I mixed the dry Angel Food mix (no water) with 2/3 of a 21oz can of Lemon Pie filling. I mixed by hand, it was pretty dry, and I just mixed enough to moisten everything. Placed in a 9x13 ungreased pan and baked 350 for 20 min.

They came out exactly as pictured. They were about halfway to the top of the pan, and cakey in consistency. Sort of a lemon cake bar. My 4 yr old declared that she loved them 100%

Made these today....they turned out PERFECT. FYI to above - do not use a mixer (puts too much air in the batter and will overflow or not make a true "bar". Also, do not oil/flour the pan - no need. I used my Pampered Chef bar pan and they came out perfect. Really easy version for when you're in a hurry or need something fast, great to take to pot-lucks/church, too.

I'm making them again for my Bunco group tomorrow night! They're in the oven now and so far, they look just as before. I made a graham cracker crust for the bottom and then piled it on. I used a different angel food cake mix, so I'll let you know if it came out the same.

I just found this recipe via Pinterest! Now, I am a lemon bar expert.....not really, it's just one of the only sweets I like. And I make a MEAN lemon bar :) So I stopped by this store this morning to get my 2 ingredients! The oven is heating as I type!

I used a light cherry pie filling. It was good, although it was a bit too sweet for my taste. It also took longer to bake ~ about 30 minutes as opposed to 20 minutes. It's "jiggly" when warm, but it firms up after it cools. It has a pudding cake consistency. I find Angel Food cake very sweet, so I'm going to try it with a regular cake mix. I'm also going to try it with pumpkin pie filling, which might not add as much sweetness to the recipe. Beyond that, the cake still tasted very good.

I think Angle Food cake mix is a little too sweet to. Made the cake in a cup with the AFC and Chocolate cake mix. Was too sweet and spongy. But have lots left to test since it's only 3 Tab at a time with 1 Tab water and 1 min in micro wave.

ok i just made this and my "lemon bars" are a mile high and very gooey in the middle...i used a 22 oz of lemon pie filling and duncan hines angel food cake mix..i put both together in a bowl and mixed with a spoon as soon as it got mixed i poured in a 9x13 baking dish and baked for 20 min on 350 when i got it out of the oven it was still jiggly but i had read others that said it would firm....can someone please tell me what i did wrong...i want to make these for church but need them to work out first haha :)

I was so excited to make these, but mine also didn't turn out! Too doughy inside, so baked a little longer....didn't help. :( I so wanted to use these tomorrow. Wonder why this works for some, but not for others?

I would like to try these, but what I am getting from other posts is that using the 15.75 oz can of lemon filling will work in the 9X13 and the larger pie filling works best in the jelly roll??? Would this work out better for muffins if I use regular cake mix (like the pumpkin filling/cake mix) or should it only be used as a bar because of the lemon?

I found this recipe on Pinterest and I used My-T-Fine Lemon Pie Filling Mix in a box. I prepared the pie filling according to instructions on the box, and then I mixed in the Angel Food Cake mix dry. As the lemon squares were baking, the mix did rise to the top of the pan. However, it settled nicely as the pan cooled. I did let it cook an additional 5 minutes as it seemed slightly wet in the center. I sprinkled powdered sugar on top. The lemon squares came out super-duper and delicious! See my blog at http://www.tandem-team.com.

I've got these in the oven and hope they work. I'm making dessert for my Bunko group tonight and made Irish trifles and then decided to do these with Key Lime pie filling and a few drops of green food coloring to go with the Irish theme. I used Betty Crocker angel food cake and a little over 1 1/2 cups of filling since my can was 21 oz. Hope they turn out.

Wish I had read these comments before I bought and made the lemon bars. I used Betty Crocker Angel Food mix and Lucky Leaf lemon pie filling 22 oz. (found at Krogers. Tom Thumb and Walmart didn't carry it) I also sprayed the glass pan with Pam-type spray. Cooked it 20+ minutes because I didn't hear timer. It rose up above height of pan. Has dropped some since cooling. It tastes good and my husband liked it, but I think I will put a crust on the bottom next time and use less pie filling. Still so easy to make. Thanks.

Just made them and ate one, they are delicious!!!! I used Betty Crocker cake mix, and the whole 22 ounces of lemon pie filling because I didn't read all these comments before, or pay attention to the size of my can of filling. They baked up to the top, but have settled since cooling. I also left mine in for an additional 5 mins because it seemed too jiggly in the center.

I read through all of the comments to prevent problems. Used brands pictured in blog, with the 15-oz. can of lemon filling. Stirred just until moist, added to ungreased 9x13 cake pan, baked at noted temperature for 25 minutes. Consistency of cake, medium lemon flavor, but they're delish. Everyone is enjoying them. Thanks for sharing the recipe (which I found on Pinterest)!

I just made this, I did use a graham cracker crust on the bottom of the dish. I really like it, but to me it doesn't taste like lemon bars, more like 'lemon angel food cake'. It wasn't TOO fluffy, but enough not to be 'bar like'.

They turned out like the picture, and were certainly easy. I used a different brand cake mix, but the same brand canned lemon filing as the picture shows. Stirred them together with a wooden spoon a minute, and spread into a 9x13 ungreased cake pan. Baked for 22 minutes at 350. I'm at high altitude and they still turned out. The flavor leaves a little to be desired though, not as lemony as I would like so doubt I'll make them again anyways...

After reading some of the reviews, I was skeptical about making this, but I love lemon ANYTHING so I had to try. I tell ya, the batter is die for good, licked the beaters and the bowl, so glad I didn't have kids at home to help me...YUMO!! It's in the oven now, can't wait to see how it tastes. Will keep you posted!!

Ok, so it just came out of the oven a bit ago, I sprinkled it with powdered sugar and let it cool about 30 mins...IT'S DELICIOUS!! Tastes like lemon angle food, not a bar, but cake type...Thank you, will make it again!!

Delicious . . . . will definitely make again. Made the pie filling from the box (single serving), let it cool for a bit and then folded it into the angel food cake mix. It is nice and light and will perfect for our luncheon tomorrow.

Made this tonight and it turned out great. I used the Betty Crocker Angel Food Cake mix and the Comstock lemon pie filling. I DID NOT use a mixer, choosing instead to just stir in the lemon pie filling until mixed well. I did spray the dish and added 4 minutes to the cooking time due to the jiggly center at 20 minutes. Make sure to let it set the 30 minutes for it to bond.

The flavor is not overpowering, just delightfully lemony angel food. Will definitely make this again.

There were two packets in my Angel Food Cake mix. (Egg white mixture and flour mixture) Was I supposed to use both packets? I used both, but wanted to know for next time. They didn't taste like lemon, but were moist and super easy to make.

I think I finally figured out why this turns out from some people and not others. As my grocery store only carries one size of lemon pie filling, it never occurred to me that there are multiple sizes. Short sighted on my part, yes! Sorry to everyone who tried this and it didn't turn out, I feel terrible.

Anyways, make sure to use a 15 ounce can. If you can only find a 21 ounce can, don't use the entire thing.

I used the 21 oz can of Comstock Lemon Creme pie filling, mixed by hand, baked in ungreased stainless steel 9x13 cake pan for 25 minutes, jiggly at 20 minutes and mine have turned out wonderfully. Family loves them! Thanks for the super easy and super tasty recipe.

oh, and I have a 'traditional' lemon bar recipe that my family loves. This is nothing like those lemon bars, but a good substitute.

I just pulled these out of the oven and they turned out awesome! They are so good! I used a Betty Crocker angel food cake mix and a 21.5 oz can of Lemon Creme pie filling (that's all my Walmart had). I mixed them by hand just until blended then spread in my Pampered Chef stoneware bar pan and baked at 350 for 22 min. Will definitely be making these again...thanks for sharing the recipe!

I am making these with a store brand angel food cake mix. There were two packagages inside, the cake mix and the egg mix. I used both, with a 15 oz can of lemon filling. The wet mixture tastes ok-but not as lemony as I would like.

Per the advice of some of the comments, I poured the mix on a jelly-roll pan and am baking for 25 minutes. Will follow up with my results.

yea I used a 22 oz can of pie filling and got the tall up to the top of the pan bout to overflow mess. Let it brown on top some and as it cooled it did come down some, hopefully it is edible! Friend gave me the recipe and didnt say which size can to use. Hers were wonderful! Now from reading the comments here I know to measure out the pie filling!

I used one box of lemon pudding. It calls for 2 cups of milk but didn't want it to set up to fast so I added a splash more. The cake turned out great. It is probably more dense then with the pie filling. Not sure, haven't tried it. But it does take more like 30 mins to cook. I checked it at 20 and it was jiggly in the middle so checked it every 5 till done. My kids love it!!!

Mine are in the oven now and I added about 3/4 cup to a cup of sweet coconut flakes! can't wait to see how they taste :D I also added a few dashes of lemon juice after reading a few comments about bland flavor...definitely want lots of lemon flavor!

About to come out of the oven now. Followed the instructions to a T, mix by hand JUST until all moistened, 15 oz pie filling etc. Looks like bars, did not rise to top of pan and appears to be done in the middle. Maybe some of the issues are due to different altitude/elevation???

I just made last night, the angel food cake mix and 20z can of crushed no added sugar pineapple. Hand mixed. Baked at 350 for about 25 minutes. Its about an inch and half high, more like a cake than a bar....but sooooo good!

Thanks for the recipe, mine turned out great. Everyone loved it. I followed the directions with no problems, I did add some coconut to the mix which turned out really well.I'm looking forward to trying this recipe with the crushed pineapple. I have also made the yellow cake with pumpkin, which is a family favorite. I add pecans cinnamon chips, and toffee bits to the pumpkin cake.Has anyone tried Spice cake mix with apple pie filling? I'm wondering if it would work as well.

I just did a second batch of this, I used a glass dish and the target brand angel food cake mix instead...it came out in bar form! My first batch came out more like cake...which i liked a little bit more.

I just made these but I think I may have over stirred them. :/ I only stirred until the powder mix was mixed with the pie filling but I guess it was too much... it came out looking like a angel food cake (above the rim of my glass baking dish) so what can I do to get it right next time? Maybe not completely mix the two, leaving powder mix not completely combined?

i would guess that some used the wrong angel food cake, you need the 1 step. some angel food cake mixes are calling for the egg whites. the 1 step only uses water if making the actual angel food cake. i make the pineapple/angel food cake and it is the 1 step kind. haven't tried these yet, but by reading i'm guessing this is what is making the difference in some of the turn outs.

These were amazing! Used the 1 step angel food cake mix and lemon pie filling (found it at Smith's). Mixed until cake mix was moist and baked on a 11x13 baking sheet with 1/2 inch sides. Thanks for the super easy recipe!

you can cut them into a bar instead of a square if it really bothers you that much. i'm pretty sure you have that power within yourself.now stop being so nit-picky about how people cut their yummies!!!

I haven't tried making these yet, but I do have a couple of suggestions. People may want to check the pan size used to make the angel food cake as some brands require a larger angel food pan than others (I know these aren't made in an angel food pan, but it will give you an idea of the volume. The cake mix I have right now calls for a 10" pan). I have noticed that brand name AFC sometimes is fluffier than no-name ones, so people may want to try those as well if they are having problems with it overflowing the pan.

I made these for a potluck awards dinner for my garden club. They were gone in a matter of minutes, with requests for the recipe. They were amazed at how incredibly EASY it was to make, but how fantastic they tasted!! The only thing I added was the zest of one lemon to pump up the lemon flavor, cause we love lemons! A tip from an experienced baker - FOLLOW HER INSTRUCTIONS!

I was a little disappointed in the texture. Smelled wonderful while baking. Taste was good, not great. I also thought that they were a little sticky. After they were fully cooled, I decided to put them back into a 350 degree oven for 10 minutes. I think that helped a lot, but will probably not back this again. I am so disappointed.

Just an fyi on what I did: I used 3/4 of a 21 oz. can of lemon pie filling, and mixed with a rubber spatula, just until no cake mix was visible. I also let them stay in the oven for 24 minutes and gave a dusting of powdered sugar, right out of the oven.Texture was very moist. Not too "cakey", not too chewy.

I followed the recipe and did not beat the batter, just stirred it until it was moist. Some of the batter ran over the sides of the pan. It rose about 2" over the top and I had to cook it about 5-6 minutes longer. It has shrunk somewhat as it is cooling. Now I'm gonna have to clean the oven. I think one needs to use a larger pan.

I tried this recipe. After reading the posts, I used a disposable pan that was larger than 9x13...probably 11x16. I also added 2 tsp lemon juice. The taste is great!! However, they turned out too thin to cut and serve, so we scooped it out with a spoon....and devoured it anyway. Next time I'll use a 9x13 and put a catch tray under just in case. Thanks for the recipe -- great for those lazy or spontaneous days!!

I'm surprised by all the different outcomes from two very basic ingredients. I just made these for a birthday party and they turned out great. Are they a traditional lemon bar...no. Are they delicious and easy...YES!!! I didn't have any trouble with overflow, I used a larger can of filling than 15 ozs. and used the whole thing. Thank you for sharing this, I will definitely do these again.

After reading previous posts, I gently stirred mine together with a rubber spatula til JUST blended. No problems with overflow at all. Not a lemon bar like I'm used to, but it was very yummy! I made a strawberry sauce by cooking down 1# fresh strawberries with a bit of sugar & vanilla -- cooled this and topped with whipped cream. It was a hit :)

I tried these last night and they were amazing!! I used the Pillsbury Angel Food Cake Mix and Wilderness Lemon Creme Pie Filling, 21oz (which was the only lemon filling I could find), and baked them for 22min @350. It was a hit with my husband and 4 kids! No, it's not a traditional lemon bar, but what are you people expecting? LOL....it's only 2 ingredients, and takes like 2 minutes to make. AND....the best part, each bar has less than 1g of fat! Thanks for the recipe! This is a definite remake in my house!

I've made these a few times - have also used other varieties of pie filling, including Key Lime, which you CAN find from time to time - but it's rare. When I see it, I buy all they have. They are not meant to rise tall because they are essentially BARS and not cakes. I sprinkle coconut on mine immediately after they come out of the oven. Love this recipe!

Just made these. Followed the directions exactly. Came out great! The kids and the hubby love them, too. I did not expect them to be just like regular lemon bars, but they are bar like and very lemony. I will make these again.

Ok, I just made these after reading quite a few of the comments, although I haven't tasted them yet, they have turned out quite nicely. First, my oven is calibrated so the 350 degrees is 350 degrees. Second, it occurred to me that no angel food cake I know of is made in a glass pan so I used my METAL 9X13 pan. Next I added about 5 minutes to the time. I also stopped stirring as soon as the batter started to increase in volume. People using mixers may not realize when this happens. My lemon cake squares were sunken except around the edges and they have come down as they have cooled. I can't wait to taste them as I love lemon but bars just seem like too much trouble.

I just used this method but used blueberry pie filling. They are very good. I had leftover pie filling because all I had was a 22 oz can. I spooned the leftover on top as we cut a piece. Also whipped some cream to too it off. Blew it on the WW thing but i think angel food cake and whipped cream just go together. 350 for 25 min in a glass 9x13 pan. Did not spray or butter the pan. Will make again and try different pie fillings.

I made these just as directed and they turned out exactly like the picture and description. They are so freaking good! I like them better than traditional lemon bars because I can't get past the fact that the traditional lemon bars have an egg smell and taste to them(shivers!). These are awesome!

I made these today for a family get together. I used Duncan Hines angel food cake mix and a 15oz can of a local brand of lemon pie filling. Baked in 9X13 foil pan (so wouldn't have to bring dish home) 350 degree for 25 minutes. They were PERFECT and a huge hit! The entire family loved them! Now I just need to figure out how many points per serving!

I just made these and I really like them! After reading all the comments about what went wrong for some, I decided to use 18 ounces of the lemon pie filling instead of 15 ounces. To me it didn't seem like 15 ounces got the batter moist enough and I was hoping the extra filling would prevent it from rising as high as many said theirs did. It did rise up nice and high but certainly didn't overflow the 13x9 pan as many said theirs did. Of course it isn't going to be like a traditional lemon bar - it uses angel food cake so it should be lighter. I will definitely make these again!!!

This recipe is just fine and makes a quick, cakey lemon bar, exactly as advertised. If it didn't turn out, it's because you did something wrong, like not following the directions (don't over-think a 2 ingredient recipe), mixing with a machine when it clearly says not to, not waiting until the bars cooled to eat/cut them as the recipe says, or making freaky ingredient substitutions which is not advised in baking and, frankly, is kind of INSANE when there are only two simple ingredients a person can find at Wal-Mart.

LinkWithin

Search This Blog

About Me

This blog is about me trying to become something I’m not – domestic. I daydream about flowing through my home cooking, cleaning, organizing, gardening and crafting like an iconic 50s housewife. In reality, I’m hanging out in sweatpants with smoke rolling out of the oven, hairspray residue coating the bathroom vanity, white walls begging for a coat of paint and weeds larger than the shrubs in my landscaping. Join my journey as I try to figure it all out!